Grilled Steak On The Weber Kettle | Ash Kickin' BBQ

In today's video I will be showing you how I cook a tri-tip steak on the grill, and it is AMAZING! There are many ways to cook a tri-tip, but in my opinion the best way is grilled to medium rare over charcoal with a little pecan smoke for flavor. Today, I used my weber kettle and a two zone cooking application to reverse sear this grilled tri-tip, and the flavor was next level! Down in the recipe below, I have instructions for how to do this on the kettle, or on a pellet grill or any smoker you might have. This is a very quick and easy recipe, and it will have you dreaming of summer even in the winter and fall months, I highly recommend giving this one a try, and don't forget the chimichurri!
*Get your discounts on ThermoPro Products Here*
-buythermopro.com/ashkickinbbq...
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
***Don't Forget To Follow Me On Social Media***
-Instagram: / ashkickinbbq
-Facebook: / ashkickinbbq
Full Recipe:
| Ingredients |
-Tri-Tip
-Snake River Farms Santa Maria Rub (or rub of your choice)
-Al Frugoni Chimichurri: amzn.to/3QrFQ0W
| Instructions |
Prep:
1. Remove the tri-tip from the package and trim the fat cap to your liking.
2. Season the tri-tip with SRF Santa Maria Rub, or the rub of your choice.
3. Insert the probe and let the meat start to sweat while you fire up the grill.
| Cooking |
1. Fire up the weber kettle for two zone cooking, alternatively you can do this on any smoker, you just want the temps to be between 250º F and 350º F, depending how long you want to smoke the tri-tip.
2. Put the tri-tip on the smoker, and set an alert for 120º F internal, and let the tri-tip smoke until it reaches that temperature.
3. Once the tri-tip has reached 120º F internally, remove it from the smoker and get the coal ripping hot for searing, or turn up the temp on your pellet grill.
4. Once the grill is hot enough to sear, put the steak back on and let it sear for a minute each side, flipping it every minute until the crust you want has developed.
5. Once your tri-tip has the crust you want, remove it from the smoker and let it rest for 10 minutes.
6. After the grilled tri-tip has rested, slice, eat, and enjoy! Don't forget the chimichurri sauce!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#tritip #grilledtritip #reversesear #ashkickinbbq #weberkettle #steak #grilledsteak

[@colecon1012]

Looks great!

[@jedheatley121]

Darin, as always looks amazing. Also diggin the shorts and sandals @ 24°, very Minn.

[@truthhurts7836]

As usual, after watching your videos, I'm hungry now. Keep on smoking

[@AshKickinBBQ]

Thank you!

[@Rickysfoods]

Great looking Tri-Tip buddy. Just like you said in crust we trust!

[@olstinskedale11]

I’m so glad you didn’t cook like a brisket. I just don’t get that, I live in northern Ca, TriTip is a staple! Good job!

[@kb9jqu]

Perfect timing as I just picked up a 4lbs tri-tip today! Plan to smoke it on my SNS Kettle Grill. Tailgaters BBQ party rub of course! I’ll use my Meater+ to tell me when it’s done.

[@Dadzilla2]

I've never been impressed with the wireless probes. When I close the lid of my webber, I loose signal.

[@AshKickinBBQ]

Odd, I’ve never had an issue with any of mine. Even in my offset which is wayyyy thicker than a kettle

[@pacman_17]

Maybe better to pull out the wireless probe before searing the meat.

[@AshKickinBBQ]

Why? It can handle it and had zero impact on the cook. Plus, I wanted to see how much the temperature continued to climb after the cook while it was resting. Thanks for the comment.